Parmco VERSO X9F Installation And Operating Instructions Manual page 23

BAKING IN THE OVEN
Type of pastry
Sweet pastry
Sponge cake/
marble cake
Victoria sponge
Base for a layer cake
Sponge layer cake
Fruit cake(crispy base)
Cheesecake(short crust)
Teacake
Bread(e.g. wholegrain
bread)
Fruit cake(crispy base)
Fruit cake(with yeast)
Crumble cake
Sponge roll
Pizza(thin base)
Pizza(thick base)
Buns
Puff pastry
Meringues
Choux buns
Roasting
Best results are obtained with the engagement of both upper and lower elements. Best heating mode for
each type of roasting pan is indicated by bold print in the Roasting Tables.
Tips regarding roasting pans
For best results, use light enamel pans, temperature resistant glass pans, clay dishes or cast iron dishes.
As stainless steel dishes reflect the heat, they are not recommended.
If you cover your roast or wrap it in foil, it will preserve its juices and the oven will remain clean.
The roast will be cooked quicker if it is left uncovered. Large roasts can be placed directly on the grid with
the oven tray below for catching the juices and melted fat.
Attention when roasting!
Roasting tables indicate suggested temperatures, guide level and roasting times. Roasting time largely
depends upon the type of meat, its size and quality. So you may expect some variations
Roasting of large chunks of meat may produce excessive steaming and condensation on the oven door.
Guide Temp
level(from (℃
）
down
upwards)
2 170-180
2 160-180
2-3 170-180
2 170-180
2 160-180
2 210-220
3 170-180
3 160-170
2 180-200
3 220-240
2 180-210
3 160-170
3 180-190
3 90-110
22
Guide Temp
level(from (℃
down upwards)
2 150-170
2 150-170
2-3 150-170
2-3 160-180
2 140-150
2 150-170
2 150-170
2 160-200
2 160-170
150-170
2 150-160
2 170-190
80-90
2 170-190
Baking time
(in min)
）
60-80
65-80
20-30
30-40
60-70
60-90
40-60
50-60
35-60
30-50
30-40
10-15
10-15
30-50
10-30
18-25
35-45